Let me just start this by saying, I stole this from my mother so she deserves all the credit for this recipe. Second of all, this bread is very different. I honestly didn’t like it at first but then I toasted it and threw some peanut butter on it and it’s all I craved for 2 straight weeks. Moral of the story, Helene is a gem and give the bread a couple chances before you make up your mind.
Yields: 2 loaves | Prep time: 40 mins | Cook time: 60 mins | Total time: 1 hour & 40 minutes
1 1/4 cups uncooked quinoa
2 cups oats
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons coconut oil or grass-fed butter
2 cups milk (I used unsweetened almond milk)
1 tablespoon maple syrup or raw honey
1 tablespoon any vinegar
*I decided to spice things up and added some vanilla & cinnamon – no idea how much though because I’m one of those people that just eyeball it*
- Preheat the oven to 400 degrees
- In a high-speed blender or food processor, grind quinoa for a few minutes. Then add oats and grind together until a flour forms. There may still be whole pieces of quinoa and that’s okay!
- Transfer to a large mixing bowl and combine with baking soda, baking powder and salt
- Add butter or coconut oil into the dry mixture and stir until it is incorporated with dry ingredients in small pieces
- In a medium bowl, whisk milk, maple syrup or honey and vinegar
- Pour wet ingredients into the dry ingredient bowl and mix with a spatula
- Wait a few minutes for quinoa to soak up a bit of the liquid (it starts off very soupy!) then pour mixture into bread pans (or if you’re too lazy to do the dishes like me, any pan you have that isn’t too giant
- Bake for 30 minutes with parchment paper covering the top so as not to burn it
- Remove the parchment paper and bake for another 30 minutes
- Let the bread COMPLETELY cool before cutting into it and enjoy!